In a large glass measuring cup combine the oil and the honey. Cover and heat in the microwave for about 30 seconds. Stir vigorously to combine. Stir into the oat mixture and mix well. Spread out in pan.

Roast for 30 to 45 minutes (depending on your oven it might even be for 25 minutes), until the granola is golden, stirring occasionally for even cooking. Do not let the granola get too dark (I made this mistake the first time as well), and stir frequently dring the final 15 minutes to prevent scorching the granola at the sides of the pan.Don't be disappointed if your granola doesn't seem crispy enough when it is golden. Do not keep on roasting it! It will crisp up in the cooling oven. Turn off the heat and leave the granola in the cooling oven for 1 hour. This helps the granola develop a crisp texture, despite the presence of the honey.

Transfer to a large bowl to cool completely.

Store in an airtight container. Granola will keep for about a month at room temperature or for about 6 months in the refrigerator.Stephen's grandma was laughing at me while I took these pictures. I did look pretty funny.

If your granola burns, don't be too disappointed. Stephen ate it anyway the first time. I tried it and it actually wasn't as bad as what it looked like, but still I prefer getting it done right. We put it on yogurt, apple pie, and Stephen just eats it like cereal. Tell me how you like it if you try making it.

I am also so happy because my best friend Meg had her baby today! Ewan Joel! I feel like a proud aunt! I can't wait to meet the little guy!